This hasn't got the temple-aching sweetness of Turkish Delight, nor its palate-cleaving glutinousness, but rather it is a cloud-light spoon-pudding version which attempts to catch its aromatic essence.
That it requires no cooking, merely some pouring and whisking, doesn't hurt either.
This hasn't got the temple-aching sweetness of Turkish Delight, nor its palate-cleaving glutinousness, but rather it is a cloud-light spoon-pudding version which attempts to catch its aromatic essence.
That it requires no cooking, merely some pouring and whisking, doesn't hurt either.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Whip the cream to soft peaks in a freestanding mixer. If you haven't got one, don't worry — but I would then advise a hand-held electric mixer.
In a separate bowl, combine the Cointreau, lemon juice, flower waters and sugar. Then gradually beat this mixture into your whipped cream, and keep whisking until you have a creamy mixture that's light and airy but able to form soft peaks. I always think of syllabub as occupying some notional territory between solid and liquid; you're aiming, as you whisk, for what Jane Grigson called "bulky whiteness". Whatever: better slightly too runny than slightly too thick, so proceed carefully, but don't get anxious about it. You can anyway probably see the texture it is from the picture.
Spoon the syllabub in airy dollops into small glasses, letting the mixture billow up above the rim of the glass, and scatter finely chopped pistachios on top.
Whip the cream to soft peaks in a freestanding mixer. If you haven't got one, don't worry — but I would then advise a hand-held electric mixer.
In a separate bowl, combine the Cointreau, lemon juice, flower waters and sugar. Then gradually beat this mixture into your whipped cream, and keep whisking until you have a creamy mixture that's light and airy but able to form soft peaks. I always think of syllabub as occupying some notional territory between solid and liquid; you're aiming, as you whisk, for what Jane Grigson called "bulky whiteness". Whatever: better slightly too runny than slightly too thick, so proceed carefully, but don't get anxious about it. You can anyway probably see the texture it is from the picture.
Spoon the syllabub in airy dollops into small glasses, letting the mixture billow up above the rim of the glass, and scatter finely chopped pistachios on top.
Lovely, simple pudding but next time I will half the Cointreau - far too strong for me (even after a good few glasses of wine!).
Posted by Lisathatcher on 4th April 2021
I made this last night. I did enjoy it but would halve the Cointreau next time, it was super strong and unfortunately overpowered the fragrance of the flower waters.
Posted by BriarC on 10th October 2020
This is a favourite of mine and I've made it on a few occasions. So light at the end of a meal and with a bit of a kick from the flower waters. So easy to prepare and always a winner!
Posted by Annieah56 on 10th October 2020
This recipe is so simple and easy to "whip" up! Light, fruity, a great summer treat. I often place a few summer fruit berries in the bottom of the glass for contrast.
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What 4 Others have said
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Posted by Lisathatcher on 4th April 2021
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Posted by BriarC on 10th October 2020
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Posted by Annieah56 on 10th October 2020
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Posted by Gongy71 on 2nd March 2014
Show more commentsLovely, simple pudding but next time I will half the Cointreau - far too strong for me (even after a good few glasses of wine!).
I made this last night. I did enjoy it but would halve the Cointreau next time, it was super strong and unfortunately overpowered the fragrance of the flower waters.
This is a favourite of mine and I've made it on a few occasions. So light at the end of a meal and with a bit of a kick from the flower waters. So easy to prepare and always a winner!
This recipe is so simple and easy to "whip" up! Light, fruity, a great summer treat. I often place a few summer fruit berries in the bottom of the glass for contrast.